Filter
Reset
Sort ByRelevance
Patrick Washburn
Lentil salad with beetroot, goat cheese and toasted bacon
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cook the lentils in the stock as per the instructions on the package. Drain and drain.
-
Roast the walnuts in a dry, hot frying pan and keep separate. Roast the bacon in the same hot frying pan until crispy.
-
Mix the ingredients for the dressing and season with salt and pepper. Divide the lettuce over plates.
-
Spoon the beetroot through the lentils and spread this mixture with the goat's cheese and walnuts over the lettuce. Pour the dressing over the lentil salad and place the bacon on it.
Blogs that might be interesting
-
10 minLunchcarrots, small cooked beet, young leaf lettuce, low-fat yogurt, mustard, lemon juice, smoked mackerel fillet, fresh dill, wholemeal bulbs, vegetable margarine from a tub,lunch salad with mackerel -
15 minLunchwhite floor bread, unsalted butter, grilled vegetable pesto, leg ham, frozen vegetables, grated cheese for oven gratin, water,grilled-vegetable toast with pesto, ham and grated cheese -
15 minLunchcouscous, water, Red onion, cucumber, Tasty vine tomato, white cheese cubes, fresh dill, jalapeño pepper in pot, capers, traditional olive oil,greek couscous -
25 minLunchmultigrain floor bread, bacon, Red onion, ready-to-eat avocado, tastytom vine tomatoes, Yildriz Spanish allioli, butter lettuce, wafer-thin smoked chicken,blt sandwich with allioli
Nutrition
400Calories
Sodium0% DV2g
Fat34% DV22g
Protein38% DV19g
Carbs8% DV24g
Fiber44% DV11g
Loved it